October 28th - November 3rd ~ Weekly Menu

Sunday, October 28th: Salmon, Spinach and Sweet Potatoes
Monday, October 29th: Shredded Chicken Chili {pnp link}
Tuesday, October 30th: Baked Potato Bar (steamed broccoli, plain greek yogurt, shredded cheese, green onions, and bacon)
Wednesday, October 31st: Taco Night!
Thursday, November 1st: Crab Cakes (from Whole Foods) and Mushroom Risotto with Peas and Parmesan Cheese {pnp link}
Friday, November 2nd: Cherry Tomato Margherita {external link}
Saturday, November 3rd: Date Night :)

Mushroom Risotto with Peas and Parmesan Cheese

2 cups chicken stock, low sodium

1 cup of water

1/4 cup of dry, white wine

1 teaspoon of dried basil 

1/2 medium-sized onion, chopped

2 garlic cloves, minced 

3/4 cup Arborio (risotto) rice

1 pint of sliced mushrooms

1 pad of butter

1 tablespoon of lemon juice

3/4 cup of frozen peas

1/2 cup of parmesan cheese, grated

pepper

Preheat oven to 325 degrees.  

Put stock, water, wine, and basil in a saucepan and bring to a boil.  Lower to a simmer and keep warm, uncovered.  

Saute onion in a dutch oven until softened.  Add garlic and cook until it smells delicious.  Pour rice to the pan and stir it around to toast it (2 minutes).  Pour in the warm broth, water, wine, and basil mixture and stir well.  Bring to a boil and then reduce to a simmer.  Cook uncovered for 15 minutes.  (At this point you do not need to stir it as long as you make sure it is just at a simmer.)  After this 15 minutes of simmering, put the cover on and put the dutch oven in the 325 degree oven.  Bake for 15 minutes.  

During this time, saute the mushrooms in butter adding in the lemon juice and frozen peas after about 5 minutes.  Cook for another few minutes until the mushrooms and peas are tender.  After the 15 minutes, carefully remove the dutch oven from the oven and place on stove.  Stir in the mushrooms, parmesan cheese, and fresh ground pepper.  Put the cover back on and cook at a low heat until all ingredients are incorporated and the rice is creamy (less then 10 minutes).

Enjoy!

Chicken and 2-Bean Chili

Sometime last week I roasted a chicken for dinner and shredded the leftover chicken.  I then froze it to use for later recipes.  This recipe is one that is going to benefit from that chicken :)

1 red or green pepper (green pepper looks pretty with all of the red), diced

1 medium-sized sweet onion, diced

3 cloves of garlic, crushed

1/2 envelope of McCormack's chili seasoning mix (less sodium)

1/2 teaspoon of cumin

1 cup of chicken stock

juice of 1/2 lime

1 tablespoon of tomato paste

1 large can of diced tomatoes

1 can black beans (low sodium if possible), rinsed and drained

1 can red kidney beans (low sodium if possible), rinsed and drained 

1 cup shredded chicken, thawed

3/4 cup frozen corn

Saute the onions and peppers in a heavy, dutch oven until soft.  Add the garlic.  When garlic smells delicious, add in seasoning mix and cumin.  Mix well.  Pour in the chicken stock, lime juice, and tomato paste.  Continue to cook until a bit thickened.  Add in the rest of the ingredients and stir well.  Continue to cook uncovered until the tomatoes are well incorporated and the chili is nice and thick (about 30 minutes).

Enjoy!

 

Seeded Bread

This is a hearty bread, great with a little butter and jam!  It is adapted from Beth Hensperger's  The Bread Bible.

1/4 cup of honey
1/3 cup of lukewarm water
2 1/2 teaspoons of instant yeast

2 3/4 cups all purpose, unbleached flour
1 cup whole-wheat flour
1/2 cup of wheat germ
2 1/2 teaspoons of salt

1 cup cool water
1/4 canola oil

1/3 cup of sunflower seeds
1/3 cup of flax seeds
a little less than 1/4 cup of poppy seeds

a little less than 1/4 cup of sesame seeds

Whisk the honey with the warm water, sprinkle the yeast on top, and then stir together.  Let sit for 10 minutes until "scummy".  Stir together the second set of ingredients(all dry) and then pour the yeast mixture over it.  Stir to combine.  Add the cool water and canola oil and mix together in a standmixer using the dough hook.  Put the dough in a bowl (not metal) with canola oil and flip it around a few times so it is coated with the oil.  Cover with plastic wrap and a clean kitchen towel.  Put in a warm, draft-free spot for an hour and a half until doubled in size.  When the dough has been rising for an hour, pour all of the seeds onto a baking sheet and toast at 350 degrees for about 7 minutes.  Remove from sheet and let cool.  Once bread is done with its first rise, flour a work space and knead gently a few times.  Pat the dough into an oval shape and sprinkle the toasted seeds on top.  Again, knead gently to incorporate the seeds.  Divide the dough in half and shape into two small round balls.  Place on a parchment paper-lined baking sheet and let rise a second time until doubled in size, about an hour.  About 45 minutes later, preheat your oven to 375 degrees.  When the second rise is complete, place the baking sheet in the oven and bake for 35 to 40 minutes until lightly browned.  (Do the "tap test"- loaves should sound hollow when they are tapped.)   As always, resist the urge to cut into the bread until it has been completely cooled on a cooling rack!

Enjoy!

October 21st - October 27th ~ Weekly Menu

This is a busy week for me with class, parent-teacher conferences, and after-school meetings.  I have planned some meals that are make-ahead or especially quick to accommodate our schedule.  Enjoy!

What meals do you all plan when you are pressed for time?

Sunday, October 21st: Spaghetti and Meatballs {external link} using Homemade Breadcrumbs {pnp link}

Monday, October 22nd: Risotto with Butternut Squash, Pancetta, and Jack Cheese {external link}

Tuesday, October 23rd: Breakfast for Dinner (Didn't you love this night as a kid?)  Here are some suggestions from Martha.  We might do the Croque Madame Sandwiches, adding cubed avocado.

Wednesday, October 24th: Mushroom, Red Pepper, and Spinach Quiche {pnp link} with simple side of greens
* This was previously made (prepared and baked) and frozen.  You do not need to thaw frozen quiche.  Preheat oven to 350 degrees.  Remove quiche from freezer and bake for 20-25 minutes or until it is entirely heated through. *

Thursday, October 25th: Spaghetti with Mussels, Lemon, and Shallots {external link}

Friday, October 26th: Easy Baked Spaghetti Squash {external link} with grilled chicken sausages

Saturday, October 27th:  Chicken Tagine with Lemons and Olives {external link}, served with rice

Homemade Breadcrumbs

Since I am making meatballs this week, I thought it was about time I used all of the frozen ends and scraps of bread I had squirreled away in my freezer.  As you know, I bake bread each week.  Although lovely in taste and crumb, it doesn't keep as long as the bread you get in the store with all of its long-lasting preservatives.  This results in me popping the remains in the freezer as soon as the bread is no longer fresh, but not yet stale.

First, I took all of the bread out of the freezer and popped it on a cookie sheet.  I baked it at 350 degrees for around 20 minutes until the bread was dry and crispy, but not browning too much.

I then broke up the larger pieces and put them all in my food processor.

To this, I added 1/8 teaspoon of salt, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/2 teaspoon ground black pepper.  I ground it up, poured it all into a plastic ziplock bag, and then popped it in the freezer.

According to a few sources, they should keep for about a year in the freezer (no need to thaw) and a few months in the fridge.

One final picture of Charlie the Goldendoodle for your viewing pleasure.  He also loves breadcrumbs due to their crunchiness.

Enjoy!

Homemade Applesauce

I made applesauce last week and it was so delicious!  I ended up altering the recipes I found online because there was way too much sugar in them for my tastes.  In our home, we like chunky applesauce with a little cinnamon-sugar flavor, but that still retains some of the tartness of the apples.  This is how I made our applesauce.

~ 8 cups of apples, a mixture of Gala, Jonared, and Mcintosh (cored and cubed)
~ 1/4 cup of packed brown sugar
~ 3/4 cup of water
~ juice of one lemon (a medium-sized lemon will give you about 2 tablespoons)
~ most of the peel of that lemon
~ 1/2 teaspoon cinnamon

Put everything in one large pot and stir well.  Cover and bring to a boil.  Then, reduce the heat to a low simmer and let it cook for 30 minutes.  Since we like it chunky I mashed up the apples right in the pan.  If you want it thinner, you could definitely use an immersion or regular blender.  (Make sure you fish out the lemon peel.)  I then continued to let the applesauce simmer for another 15 minutes.

Enjoy!

Banana-Pineapple Muffins

I like to freeze muffins and pop one out in the morning before I get ready to go to work.  By the time I get to school, it is thawed and great for a quick breakfast before my students come in :)

1/2 cup all-purpose, unbleached flour

1 cup white whole wheat flour

1/4 cup packed light brown sugar

1/4 cup of flax seeds

1/2 cup of chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg

1/2 cup canola oil

1/2 tablespoon of lemon zest (from about half a lemon)

1 teaspoon vanilla extract

2 over-ripened bananas, mashed

2/3 cup crushed pineapple (with juice)

Preheat oven to 375 degrees.  Combine the flours, sugar, baking soda, baking powder, cinnamon, flax seeds and salt. In a separate bowl, mix the egg, oil, lemon zest, and vanilla. Stir into dry ingredients just until moistened. Fold in bananas, pineapple, and walnuts.  Spray muffin tins with a non-stick spray.  Fill almost to the top with the batter.  Bake for about 30 minutes (until toothpick comes out clean).  Pop them onto a wire rack to cool.  

Enjoy!

October 14th - October 20th ~ Weekly Menu

Sunday, October 14th:  Minestrone Soup {pnp link}
Monday, October 15th:  Pumpkin Manicotti {external link}
Tuesday, October 16th: Shredded Chicken Mexican Lasagna {pnp link}
Wednesday, October 17th: Martha's Foulproof Fricassee {external link}
Thursday, October 18th: Potato Latkes  {external link} and Homemade Apple Sauce {external link}
Friday, October 19th: Macaroni and Cheese with Butternut Squash- so excited to try this! {external link}
Saturday, October 20th: Beef Stroganoff {external link}

Shredded Chicken Mexican Lasagna

2 chicken breasts, cooked and shredded (this can be made in the crockpot the day before)

1 red bell pepper, diced

1/2 yellow onion, diced

1/2 cup of frozen chopped spinach
3/4 cup of frozen corn

1/8 teaspoon chili powder

1/4 teaspoon cumin

1/4 cayenne 
juice from half of a lime

a few squirts of hot sauce (optional)
2 cloves of garlic, crushed

1 can black beans, drained and rinsed 

1 jar of chopped green chilis

2 cups brown rice, cooked

4 whole wheat tortillas (burrito size)

1/2 cup of salsa

1 cup of sharp chedder cheese or “Mexican blend”

1 avocado, sliced

Soften pepper, onion, corn and spinach (with the spices, lime juice, and hot sauce) in oo for about 10 minutes.  Add in the black beans, garlic, and green chilis and cook for another 5 minutes.  Spray a square baking dish with non-stock spray.  Lay a tortilla on the bottom (you may need to rip one in half and use it to layer the bottom too) and then layer with 1/2 of the black bean mixture, 1/2 of the rice, and 1/2 of the chicken.  Sprinkle with 1/3 cup cheese and put another tortilla (and a half maybe?) on top.  Layer the rest of the black bean mixture, rice, and chicken on top and sprinkle with another 1/3 cup of cheese.  Top with the remaining tortilla, the salsa, and the rest of the cheese.  Bake in a 400 degree oven for about 20 minutes or until it begins to bubble a bit (cover with foil until the last 5 minutes).  Top with avocado slices or homemade guacamole.

Enjoy!

Minestrone Soup

Perfect for a chilly day.

1/2 red onion, chopped finely 

1 small zucchini, chopped

10 baby carrots, chopped 

1 sticks celery, chopped

1 small leek, washed and chopped into half moons (white part only)

1 clove garlic, minced 

1/2 teaspoon of dried oregano

1 bay leaf 

1 can of diced tomatoes, no salt added

1 can chickpeas (garbanzo beans), drained and rinsed 

2 cups low-sodium chicken broth

1 tablespoon of tomato paste

2 cups of baby spinach, chopped

½ cup ditalini pasta 

2 basil leaves, chopped

salt and pepper to taste

grated Parmesan cheese

Soften the first 5 vegetables listed in olive oil (about 10 minutes, stirring frequently).  Add in the oregano, garlic, and bay leaf about halfway through.  Add in the tomatoes, beans, tomato paste, and stock.  Cover and bring to a boil.  Cook for another 20 minutes and then add the pasta and spinach.  Continue to cook until the pasta is tender.  When the pasta is al dente, stir in the basil.  Sprinkle with parmesan cheese and serve the warm bread.

Enjoy!

Weekly Menu ~ October 7th - October 13th

I am going home this weekend to visit family so my menu begins on Monday of this week :)

Monday, October 8th:  Escarole and Beans {pnp link}
Tuesday, October 9th: Grilled Vegetable Wraps {pnp link}
Wednesday, October 10th:  Shrimp Scampi {external link}
Thursday, October 11th:  Stuffed Chicken Breasts {external link} with green beans
Friday, October 12th: Slow Cooker Black Bean Soup {external link}
Saturday, October 13th: Seared Salmon with spinach and sweet potatoes

Escarole and Beans

This is a one-dish meal that is great on a cold and rainy day.  It is also super easy to make if that day also happens to be a busy one.

1 head of escarole, rinsed and chopped into wide chunks

2 cloves of garlic, minced

olive oil

2 cups of low sodium chicken stock 

2 links of hot italian chicken sausage, casing removed (or pork, if you prefer)

1 can of white cannelloni beans, rinsed and drained

pepper

Heat oil in a large, heavy pan.  Add the sausage.  Break it up into small pieces using a wooden spoon.  Cook until just brown and then add the garlic.  Add the beans and chicken stock and bring to a boil.  Turn down to a simmer and cook for another 10 minutes.  Add escarole and serve once it is wilted and nicely incorporated into the dish.  Serve in a bowl and sprinkle with parmesan cheese.  Add some fresh bread.

Enjoy!

Tuscan White Bean Dip

This was incredibly quick to make and coupled with some cubed fresh bread, I think it is going to be a nice addition to a family gathering I am going to later.

2 cans of white cannellini beans, rinsed and drained
3 large cloves of garlic, whole
4 fresh basil leaves (or more depending on your preference)
3 roasted red peppers, from jar (again, more depending on preference)
juice of one lemon
1 teaspoon salt (start with 1/2 teaspoon and add to taste)
freshly ground pepper
1/4 tablespoons of olive oil

Put all ingredients in a food processor and blend until smooth.  I like the consistency of mine and the little specks of basil and pepper.  Very festive :)

Enjoy!